Salivary protein concentration, flow rate, buffer capacity and pH estimation: A comparative study among young and elderly subjects, both normal and with gingivitis and periodontitis

Mulki, Shaila; Pai, GPrakash; Shetty, Pushparaja

doi:10.4103/0972-124x.107473

Cited by 72 publications

(68 citation statements)

References 14 publications

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“…The higher concentrations of hydrogen ions (from salivary glands or oral microbiota), the lowest the pH, since pH level negatively correlated with proportion of periodontal pathogens, that grow in mildly acidic pH, either utilize or create products that are mild to moderately acidic in nature (29) . The decrease in salivary FR in this study coincide with others concerning CP (15,19,29) , and DM (12,24,25,40) but diverge with previous studies about CP (37) and DM (41) who reported increased of FR, on the other hand some researchers found that FR levels not affected by periodontal health status (28) or presence of DM (42) . There are multiple causes of salivary hypofunction including inflammation e.g.…”

Section: Discussioncontrasting

confidence: 45%

Salivary a-Amylase and Albumin Levels In Patients with Chronic Periodontitis and Poorly or Well Controlled Type 2 Diabetes Mellitus

Ahmed¹

2016

Iraqi dent. j.

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Background: Recent studies suggest that chronic periodontitis (CP) and type2 diabetes mellitus (T2DM) are bidirectionally associated. Analysis of saliva as a mirror of oral and systemic health could allow identification of α amylase (α-Am) and albumin (A1) antioxidant system markers to assist in the diagnosis and monitoring of both diseases. The aims of study, compare the clinical periodontal parameters in chronic periodontitis patients with poorly or well controlled T2DM, salivary α-Am, A1, flow rate (FR) and pH then correlate between biochemical, physical and clinical periodontal parameters of each study and control groups. Materials and Methods: 80 males, with an age range of (35-50) years were divided into four groups, (20 subjects at each): two groups had well or poorly controlled T2DM both of them with chronic periodontitis, group of patients with only chronic periodontitis and control group with healthy periodontium and systemically healthy. From all subjects unstimulated whole salivary samples were collected to measure FR, pH, Al and α -Am, then clinical periodontal parameters (plaque index, gingival index, bleeding on probing, probing pocket depth and clinical attachment level)were recorded. Results: patients had chronic periodontitis with poorly controlled T2DM demonstrated the highest median values of all clinical periodontal parameters and highest increase in levels of salivary α-Am and Al with lowest median values of FR and pH, in addition to the highly significant differences among the study and control groups regarding biochemical and physical parameters. Positive correlation were revealed between α-Am with Al and both of them with all clinical periodontal parameters but, they were negative with FR and pH. Conclusion: patients with poor glycemic control had more severe periodontal tissue break down with decrease in FR and pH also obvious increase in levels of A1 and α-Am so, these biochemical markers will provide an objective phenotype to allow practitioners for early diagnosis, which is essential for improved prognosis and effective delay of clinical complications associated with chronic periodontitis and DM and an important strategy to lower the incidence of both diseases world wide.

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Section: Discussioncontrasting

confidence: 45%

Salivary a-Amylase and Albumin Levels In Patients with Chronic Periodontitis and Poorly or Well Controlled Type 2 Diabetes Mellitus

Ahmed¹

2016

Iraqi dent. j.

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“…21 Age may also have an effect on BC; in one study, BC was found to be higher among the elderly. 22 However, no significant differences in pH and BC were noted among individuals with different stages of periodontal disease. 22 In the current study, ALP activity levels were significantly lower in the smoker group than the control group, which may indicate the effect of smoking on salivary enzymes.…”

Section: Discussionmentioning

confidence: 91%

“…22 However, no significant differences in pH and BC were noted among individuals with different stages of periodontal disease. 22 In the current study, ALP activity levels were significantly lower in the smoker group than the control group, which may indicate the effect of smoking on salivary enzymes. The lower ALP levels observed among smokers may be explained by hyperkeratinisation of the oral and gingival mucosa, which could prevent the release of ALP in the saliva.…”

Section: Discussionmentioning

confidence: 91%

“…20 Furthermore, various studies have shown that altered salivary pH, BC and ALP levels are associated with the formation or development of dental caries, gingivitis, periodontitis, human immunodeficiency virus (HIV) infection, diabetes, orthodontic tooth movements, cancer, abdominal inflammatory diseases and the early onset of menopause. 3,4,12,13,[21][22][23][24][25][26][27][28][29] In the current study, salivary pH was lower among smokers in comparison to non-smokers; although the mean values found seem to reflect a minimal difference between the two groups (7.42 versus 7.52, respectively), even very small alterations in pH can influence salivary enzyme activity. 6 Additionally, BC was significant lower among smokers in the current study.…”

Section: Discussionmentioning

confidence: 98%

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Comparison of Salivary pH, Buffering Capacity and Alkaline Phosphatase in Smokers and Healthy Non-Smokers: Retrospective cohort study

Ahmadi‐Motamayel¹,

Falsafi²,

Goodarzi³

et al. 2016

SQUMJ

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abstract:Objectives: Saliva contains alkaline phosphatase (ALP)-a key intracellular enzyme related to destructive processes and cellular damage-and has buffering capacity (BC) against acids due to the presence of bicarbonate and phosphate ions. Smoking may have deleterious effects on the oral environment due to pH changes which can affect ALP activity. This study aimed to evaluate the salivary pH, BC and ALP activity of male smokers and healthy non-smokers. Methods: This retrospective cohort study took place between August 2012 and December 2013. A total of 251 healthy male non-smokers and 259 male smokers from Hamadan, Iran, were selected. Unstimulated whole saliva was collected from each participant and pH and BC were determined using a pH meter. Salivary enzymes were measured by spectrophotometric assay. Results: Mean salivary pH (7.42 ± 0.48 and 7.52 ± 0.43, respectively; P = 0.018) and BC (3.41 ± 0.54 and 4.17 ± 0.71; P = 0.001) was significantly lower in smokers compared to non-smokers. Mean ALP levels were 49.58 ± 23.33 IU/L among smokers and 55.11 ± 27.85 IU/L among non-smokers (P = 0.015). Conclusion: Significantly lower pH, BC and ALP levels were observed among smokers in comparison to a healthy control group. These salivary alterations could potentially be utilised as biochemical markers for the evaluation of oral tissue function and side-effects among smokers. Further longitudinal studies are recommended to evaluate the effects of smoking on salivary components.

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“…As said by Edgar 7 in his research that the rate of unstimulated salivary flow which increased from an average 0.3 ml / min up to 7 ml / min with stimulasi.Dawes 11 reported in his study that the average rate of unstimulated salivary flow 0.3-0.4 ml / min which if the salivary flow <0.1 ml / min prove any signs of hypo salivation. Shaila et al, 12 suggested that in addition to the factors of salivary flow that can affect an increase in total protein in saliva, there are several other factors that can affect, such as the contribution of the salivary gland proteins and protein sulcus fluid.…”

Section: Discussionmentioning

confidence: 99%

Concentration of total protein and degree of acidity (pH) of saliva when fasting and after breakfasting

Illahi

Tamril

Samad

2016

J Dentomaxillofac Sci

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Background: While fasting, the mouth does not work to eat and drink so that the salivary glands become less active so saliva production decreased and there was a change in eating timewhich is relation to the mastication process that impact on changes in the degree of acidity (pH) Objectives: To determine the concentration of total protein and the degree of acidity (pH) of saliva when fasting and after breakfasting. Materials and Methods: The study was observational analytic design with longitudinal (follow up study) conducted in the Hj. Halima Dg. Sikati Dental Hospital inKandea in July 2015, the sampling method was purposive sampling. Population was 35 clinical students at the Department of Dental Public Health, Faculty of Dentistry Hasanuddin University with a total sample of 16 students who fit the criteria of the study subjects. To calculate the total protein of saliva concentration using Kyltecautoanalyzerand pH meter to measure the acidity of saliva. Data was analyzed was using SPSS version 17.0 (paired t-test, p <0.05). Results: The mean of total protein (%) while fasting by 0135% ± 0.026 and the mean total protein (%) after breakfasting at 0.179% ± 0.035, while the average degree of acidity (pH) during fasting at 7.26 ± 0:24 and the average degree of acidity (pH) after breakfasting at 7.66 ± 0.23 with p-value (0.000). Conclusions: An increase in the total protein concentration and acidity (pH) after breakfasting.

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Salivary protein concentration, flow rate, buffer capacity and pH estimation: A comparative study among young and elderly subjects, both normal and with gingivitis and periodontitis

Cited by 72 publications

References 14 publications

Salivary a-Amylase and Albumin Levels In Patients with Chronic Periodontitis and Poorly or Well Controlled Type 2 Diabetes Mellitus

Salivary a-Amylase and Albumin Levels In Patients with Chronic Periodontitis and Poorly or Well Controlled Type 2 Diabetes Mellitus

Comparison of Salivary pH, Buffering Capacity and Alkaline Phosphatase in Smokers and Healthy Non-Smokers: Retrospective cohort study

Concentration of total protein and degree of acidity (pH) of saliva when fasting and after breakfasting

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